Pork doner kebab roll

at a glanceingredients flow right into the finished dish

100 g

shallots, blitzed and squeezed dry

500 g

ground pork

1 tbsp

yogurt

1 tbsp

tomato paste, if used

½ tsp

salt

½ tsp

garlic powder

125 g

yogurt, for sauce

small garlic clove, grated

¼ tsp

salt, for sauce

½ tsp

lemon juice

pita breads

blitz shallots

mix pork

spread meat 3–5 mm…

fold parchment

bake wrapped

unroll

mix yogurt

Not in the grid because no step names them: black pepper, cumin, paprika, oregano, za'atar.

Grid inferred from the written steps.

blitz the shallots and squeeze out their liquid100 gshallots, blitzed and squeezed dry
mix the pork, shallots, yogurt, tomato paste if using, spices and salt until just combined500 gground pork1 tbspyogurt1 tbsptomato paste, if used½ tspsalt
spread the meat 3–5 mm thin between parchment sheets
fold the parchment over the meat repeatedly to make a layered flat log with parchment between the folds
bake wrapped at 200 °C for 20–25 minutes
unroll, tear the meat into strips and crisp it briefly in a hot wok
mix the yogurt, garlic, salt and lemon; warm the pitas and fill them with meat and sauce½ tspgarlic powder125 gyogurt, for sauce1small garlic clove, grated¼ tspsalt, for sauce½ tsplemon juicepita breads

100 g squeezed onion was paired with 500 g meat instead of the original 1 kg batch
the parchment-fold method was corrected during cooking; parchment stays between the meat layers
rendered pork fat leaked during baking and was normal; the Lidl pita was the weak part of the meal